This valentines day make special dishes for your loved ones by preparing the two special dishes of coconut ladoos and rose pudding from Mish Sen.
These dishes would add variety and flavor in the romantic day of valentines day. The color of the sweet is poppy and pink which goes with the environment of the day. The sweetness of the dishes would add romance and love in the relationship. The recipe of the dishes is simple and easy to prepare.
Coconut ladoo
Surprise your loved one with this super easy, no-cook rose coconut ladoo with a hint of delicate rose. Perfect for a last-minute assembly and yet such a showstopper.
Prep time: 15 minutes
Yields: 23 ladoos
Course: Snacks/Dessert
Ingredients
2 cup + ¼ cup desiccated coconut
¾ cup sweetened condensed milk
½ teaspoon rose extract (viola brand preferred)
2-3 drops red gel food color
Instructions
- In a large bowl, add 2 cup desiccated coconut and sweetened condensed milk, combine.
- Add the rose extract and red gel food color, mix until well combined and holds together. The “dough” will be a nice rosy pink.
- Place the ¼ cup desiccated coconut on a flat plate or platter.
- Using your hands, roll the coconut mixture into lime sized balls/ladoo, then coat the rolled balls/laddo over the desiccated coconut (1/4 cup) until the ladoos are coated well.
Notes: Store the coconut ladoo in the fridge for up to one week.
Rose pudding (vegan)
This vegan rose pudding is not only delicious- it’s a sight to behold! Creamy white pudding contrasted with a stunning pink topping, garnished with pistachios makes this dessert very striking. Guaranteed to make that special someone feel super special!
Prep time: 5 minutes
Cook time: 6 minutes
Setting time: 2-3 hours
Yields: 4 servings
Course: Dessert
Ingredients for the pudding
1 cup coconut milk
1 cup almond milk
½ cup sugar +¼ cup sugar
Ingredients for rose topping
2 tablespoon Rooh Afza/rose syrup ( found in Indian grocery stores or online)
¼ cup water
2 teaspoons cornstarch
¼ cup pistachios (chopped, topping)
Instructions
- In a saucepan, combine coconut milk, almond milk, cornstarch, sugar and mix using whisk. Note, I use organic cane sugar. You can use a sugar substitute like Monk fruit sugar or Truvia. The pudding color needs to be white so I wouldn’t recommend using brown sugar.
- Place the saucepan over medium heat and cook for 3 minutes until the mixture has thickened, stirring frequently. Pour the mixture to 4 small jars or glass dividing equally.
- Let the pudding cool for 10 minutes and then transfer the jars to the refrigerator and let it set for 2 hours. Once the milk pudding is set, take the jars out of the refrigerator.
- Now to make the topping, in a saucepan, mix the Rooh Afza/rose syrup, water, cornstarch and cook over medium heat for 3 minutes until the mixture has thickened, keeping an eye and stirring continuously,
- Pour the rose topping over the milk pudding in the jar dividing equally. Put the jars back in the fridge and let the mixture set for at least an hour.
- Once the pudding is set, garnish with chopped pistachios and serve chilled.
